Outstanding result, you must be happy with that. :thumbsup:Quote:
Originally Posted by hotbarrels
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Outstanding result, you must be happy with that. :thumbsup:Quote:
Originally Posted by hotbarrels
Spill on the recipe.... :)Quote:
Originally Posted by bomber
From the ColonelQuote:
Originally Posted by Beaker
Mix with two cups of white flour.
2⁄3 tablespoon salt
1⁄2 tablespoon thyme
1⁄2 tablespoon basil
1⁄3 tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dry mustard
4 tablespoon paprika
2 tablespoon garlic salt
3 tablespoon white pepper
This is the recipe i have saved on my phone too try. Said to be found in a scrap book of the colonels second wife. If someone has a chance to try it, let us know how it tastes.
THE ORIGINAL 11 SPICES SECRET RECIPE?
(As published in The Chicago Tribune)
Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings
Ingredients
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil
Method
1.Mix the flour in a bowl with all the herbs and spices; set aside.
2.*Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
3.*Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
4.*Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees (175C). (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
I got the end of the eye fillet - beef not Veni
The Horse Raddish would kill/scare any Virus the fuck back to China or USA Bio lab for sure
Attachment 135126
Chinese takeaway....not convinced its Peking Duck tho..https://uploads.tapatalk-cdn.com/202...b11ca9ca3d.jpg
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Hahahaha [emoji23][emoji23]
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Wild pork pies tonight.
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Three is a bit greedy. Mind you I would give them a good nudge.
Fair call. They weren't all for me though.:)
Not dinner, but pudding
Waffle bowl with French vanilla ice cream topped with chopped walnuts and maple syrup....sometimes it's the simple things
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That looks fantastic.Quote:
Originally Posted by veitnamcam
And I'm just about at the stage that I'm going to pay/buy some fresh fish...
Its amazing what you take for granted - ie I feel like fish for dinner, go fishing, catch enough for dinner, go home, eat.
Apart from some kingfish, I have prawns and that's it for seafood. This lock down is hurting in many ways. Lesson learnt, may need to freeze a few feeds going forward.
Yea I never used to have much in the freezer either as I could always go out and get more but I did a bit of hoarding the last few trips out.Quote:
Originally Posted by Beaker
So tried the KFC recipe from above...
Didnt have half of the herbs, so a bit of.... Well actually nothing like the above :)
Soak chicken in milk and youguit and a egg, for about 3 hours.
2 C flour, 2 T salt, 3 T pappereka, 3T garlic powder, 1t chilli powder, 1t 'magic dust' spice mix, 1T ginger powder, 1T black pepper powder.
Coat chicken. Leave on rack for 15 mins. Shake off
Cook in oil.
So, no deep fryer, electric wok -
Attachment 135336
Final product -
Attachment 135337
Sort of kfc'ish..... Needed more salt and chilli. But over all OK.
Looks better than greasy ol kfc.
Certainly wasn't greasy ;)Quote:
Originally Posted by veitnamcam
5 hours in a dry rub.
5hours hot smoking and adding glaze last 2 hours.
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Yum!
Yep was pretty good Rushy, must have had a bbq malfunction at some point just after a check and dropped temp (burners feked and blow out when on low) so was more just done rather than falling off the bone done but the rub and glaze was delicious !Quote:
Originally Posted by Rushy
Soak in buttermilk next timeQuote:
Originally Posted by Beaker
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Wheres the recipe ya hold out?Quote:
Originally Posted by veitnamcam
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And up the black and white pepper to a tablespoon.Quote:
Originally Posted by bomber
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Actually, this.Quote:
Originally Posted by R93
Recipes are bad cos next time you do it you dont have half the ingredients.Quote:
Originally Posted by R93
Rub = 8 parts sugar. raw or brown best but whatever ya have....even honey will do but extra messy.
3 parts salt, any salt will do dont be fussy but I use coarse sea salt.
1 part spice, anything you think will be good in there. bit of mixed spice,lots of cracked pepper,lots of smoked paprika,bit of chilli flakes and 4 or 5 other things I found in the cupboard.
Glaze.
Mostly Cullys ribnchicken sauce/glaze but also added a fair bit of tobasco and a dirty smoky mustard sauce and a smoky hickory sauce and some lemon juice to thin it a bit.
I cold smoke my ribs when doing cheese or something else for a few hrs. Vacuum pack them and put in fridge for a few days.
Make a similar dry rub to you. Rub it on the morning I'm gunna cook them.
Make my glaze/sauce using Glasseye creek sauce as a base. Add american mustard a splash of bourbon, maple syrup, anchovies and a bit of garlic and reduce it all over a bit over heat.
Put ribs in pressure cooker with apple juice and a splash of apple cider vinegar. Done in 25 mins plus pressure time.
Put em on a rack and brush glaze on and brush a few more times with the glaze while in the oven. Finish in the oven to caramelize the glaze for 10-15 mins.
Fall off the bone tender everytime.
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A quick cheat is to use five spice.Quote:
Originally Posted by Projects
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Yea the glasseye creek sauce is great.... wifey hasn't gotten any from the supy for quite a while tho....must get her onto that.Quote:
Originally Posted by R93
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I love the stuff but not so much with venison funnily enough.Quote:
Originally Posted by veitnamcam
I like my venison with just salt n pepper mostly but if I change it up, I like to add a spicy fruit sauce.
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Me too....occasionally I will marinade steak for a change but pretty much garlic and herb salt is my go to on venison steak no sauce.....if I was to add one to a steak it would be tobasco or another thin hotsauce that compliments not covers the flavor.Quote:
Originally Posted by R93
Beaker that chicken looks delicious,way better doesn’t look greasy I must try that one dayQuote:
Originally Posted by Beaker
This is what we having tonight for our tea roast rabbit and some chicken legs looks yummy as wait til it’s cooked even better I put more pics up laterAttachment 135431
Hope you are all well @mrs dundee
Lunch today was pancake mushroom pie.
Basically make pancake batter and use pancakes as pastry for said pie
Filling was mushrooms, onions and garlic reduced in butter and cream.
Now I'm not one for meals that don't contain meat but this was sen fucking sational
Attachment 135488
Prawn and scollop noodles.
Cooked by the 7yr daughter.
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Bugger all help from me, was great - sat back, had a beer and then ate :) Tasted good to.
Hi Gibo I’m all good thanks,just abit full now we had roast rabbit and chicken legs very tasty I must say with roasted pumpkin and spuds and the veggies of course spring onions and silverbeet and mixed veggies yummy as.Attachment 135492
Now show your mans plate....go on I dare ya[emoji1787][emoji1787][emoji1787]Quote:
Originally Posted by mrs dundee
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That is a interesting idea. I'm going to try it - but maybe with some meat :)Quote:
Originally Posted by dannyb
And gravy. Lots of rich gravy.Quote:
Originally Posted by Beaker
The temptation to add bacon was high but I resisted this time as I'm a fiend for mushroom pie and I had an excess supply of mushrooms.Quote:
Originally Posted by Beaker
Here's a tip save some of the pancake batter and use it to seal the top onto the base.
And use your pie dish to trace around for the top so it's a good fit.
